This was my third visit to Paulie Gee's. So far, it has been 100% consistant which is as impressive as anything else. His pies are a little different from my preferred NP style, but they are incredible nonetheless with inspiring flavor combinations. Last, but certainly not least, Paulie is a gracious and giving host.

Amano was one of my favorite places on this crawl. You are greeted by twin red G. Acunto (not SF) ovens, and they were up to temp. The pies were really just how it like them with a little paper thin crispy shell on the cornice and soft in the center. The center of the pie was thin and wet. Everything was in balance. It reminds me a lot of Keste but with slightly less salt in the dough (still probably 3% or more).

At risk of sounding like a broken record, Frank was the most gracious host you could possibly imagine. Vesta was probably the most fun stop of the trip because Frank didn't just stop with the red carpet, he handed us the keys to the place! I was blown away by his generosity. He has a beautiful place (love the twin SF's) and bakes some topnotch pies. The first pie he served us was one of my top pies for the trip: vodka sauce and blackened shrimp. In a word, incredible. His handmade pepperoni pie cooked "Frank's way" (a little lighter bake) was also out of this world. Thank you again Frank! I'm sorry I had to leave early. Anyone who passes within 100 miles of Vesta should make a detour!

Gene checking out some of the city's finner offerings on the way to eat soup dumplings at Joe's Ginger in Chinatown. I think those pink gloves will look good on him when he is in his next BBQ competition...

I'm loving these pictures, and that pie at Pizza Town is my kind of pie. Ok, I think I know who many of the people are, but not sure who pizzablogger is. Also, two guys (one with glasses, one without), they look like brothers, who are they. Also, big guy with crewcut, can't figure out who that is. I think I'm good on all the rest.

That puris the Speckticle 261, a tribute to my favorite pie at Roberta's, the Specken Wolf. Fresh mootz, sliced red onion, sliced ceremonies mushrooms, speck and milled black pepper. I have since changed the pie by slicing the speck a little thinner and applying it post oven. In case toyon are wondering, Roberta's address is 261 Moore Street.

I'm loving these pictures, and that pie at Pizza Town is my kind of pie. Ok, I think I know who many of the people are, but not sure who pizzablogger is. Also, two guys (one with glasses, one without), they look like brothers, who are they. Also, big guy with crewcut, can't figure out who that is. I think I'm good on all the rest.